| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Main dish, Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Finely chopped fresh or dried rosemary |
| 2 |
ts |
Grated lemon rind |
| 3 |
|
Garlic cloves, pressed |
| 4 |
|
Swordfish (1-inch-thick) steaks |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Pepper |
|
|
Lemon wedges, fresh rosemary sprigs |
INSTRUCTIONS
GARNISHES
Combine first 3 ingredients. Place swordfish in an 11- x 7-inch baking
dish; press rosemary mixture evenly on top of each steak. Combine olive
oil, lemon juice, and pepper; pour over swordfish. Cover and chill 1 hour.
Coat food rack with vegetable cooking spray; place on grill over
medium-high heat (350F to 400F). Remove swordfish steaks from marinade,
discarding marinade, and place on food rack. Grill swordfish steaks,
covered with grill lid, about 6 minutes on each side or until done.
Garnish, if desired.
(Tuna is a good substitute for swordfish because of its firm texture. It
will not flake with a fork, but check for doneness after 4 minutes)
Posted to MM-Recipes Digest V4 #318 by Julie Bertholf
<jewel1@ix.netcom.com> on Dec 07, 1997
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